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Pot Roast Crock Pot Weight Watchers

Crock Pot· Recipe Archive

Rich and tender beef, SO many veggies... This is the way to do pot roast RIGHT.

Pot Roast Crock Pot Weight Watchers

The best meals in my home are fast, hot, easy and inexpensive.

This Crock Pot dish by Weight Watchers is all that and healthy too! Rich and tender beef, SO many veggies available..This is the way to do pot roast RIGHT. Second helpings are encouraged!

I like to make Crock Pot meals on days when I want our dinner ready and waiting when we get home. With 4 adults and one pre-teen we all have different schedules.

To be able to serve yourself a hot and nutritious meal is key in my home.

When I started the Weight Watcher program I had to totally learn how to cook! Cutting the sugars, carbs and starches from my recipes was daunting.

Including cooked veggies in the meal was nothing new for the family.

But I love raw veggies and rarely eat cooked. That was hard getting used to.

Cooking the veggies in the crock pot absorbed the juices of the rest of the dish. That opened a while new world to me!

These are the INGREDIENTS you will need:

  • 3- lb. raw boneless chuck beef roast trimmed of excess fat
  • 1 tsp. each salt and black pepper
  • 14 oz. can fat-free beef broth
  • 4 cups carrots cut into 1/2-inch coins
  • 3 cups roughly chopped onion
  • 2 cups sliced mushrooms
  • 1 cup celery cut into 1/2-inch pieces
  • 2 tbsp. tomato paste
  • 1 tbsp. Worcestershire sauce
  • 2 sprigs fresh thyme
  • 1 tsp. chopped garlic
  • 2 tbsp. cornstarch

These are the INSTRUCTIONS for preparation:

  • Bring a large skillet sprayed with nonstick spray to high heat. Season roast with 1/4 tsp. each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a crock pot.
  • Add all remaining ingredients except cornstarch to the crock pot, including the remaining 3/4 tsp. each salt and black pepper. Gently stir.
  • Cook on high for 3 – 4 hours or on low for 7 – 8 hours, until roast is cooked through.
  • Turn off crock pot. In a small bowl, dissolve cornstarch in 2 tbsp. cold water. Stir into the liquid in the crock pot. Let sit, uncovered, until slightly thickened, about 
5 minutes.
  • Remove and discard thyme sprigs. Slice meat and serve topped with veggies and sauce!

NOTES:

Feel free to add potatoes to the crock pot.

If the roast breaks into pieces when you trim away the fat, just cook each piece in the skillet until browned — the smaller pieces will take less time. Tongs are great for rotating the meat when browning.

The over boiled canned veggies from my childhood were nothing like these!

When my family sees the crock pot on the counter in the morning they know that a warm, delicious and healthy meal will be waiting for them to eat when they get home.

The tender roast beef sits in a base of warm juices that have been thickened into a gravy.

And you can also add the veggies right to the pot when there is about 15 minutes left..They will be abundant and crisp.

Adding the potatoes at the beginning makes them tender. They have soaked up some of the gravy the meal is sitting in. And they fall off the fork.

When we get home from our day and open the door, the aroma coming from the kitchen immediately wafts in the air.

The bowls and utensils needed to enjoy this Pot Roast are sitting on the counter.

On the table is a plate of warm homemade bread and softened butter.

It won’t be long until the entire family is sitting around the table and recounting their day.

Just the looks on each of their faces is enough to call this dinner a success.

I hope you all enjoy this low fat and delicious meal for not just the New Year, but for many more meals during the year.

Tip:

The plate here just shows the Roast Beef. But feel free to add your potatoes and other veggies right in the pot to absorb the tasty juices!

Enjoy!

I have some great tips on getting the most from your crock pot at How Not To Make The Worst Crock Pot Meal Ever.

Rich and tender beef, SO many veggies... This is the way to do pot roast RIGHT.

Pot Roast Crock Pot Weight Watchers

Rich and tender beef, SO many veggies… This is the way to do pot roast RIGHT. And only 5 points plus WW!!
4.5 from 12 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: beef, vegetable, weight watchers
Method: Slow Cooker
Skill Level: Intermediate
Prep Time: 30 minutes
Slow Cooker: 5 hours
Total Time: 5 hours 30 minutes
Adjust Servings: 12
Calories: 277kcal
Author: Marilyn

Ingredients

  • 3 lb raw boneless chuck beef roast, trimmed of excess fat.
  • 1 tsp each salt and black pepper
  • 14 oz can fat-free beef broth
  • 4 cups carrots cut into 1/2-inch coins
  • 3 cups roughly chopped onion
  • 2 cups sliced mushrooms
  • 1 cup celery cut into 1/2-inch pieces
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 pinches sprigs fresh thyme
  • 1 tsp chopped garlic
  • 2 tbsp cornstarch
  • 5 cut russet or baby red potatoes cut in cubes if desired.

Instructions

  • Bring a large skillet sprayed with nonstick spray to high heat. Season roast with 1/4 tsp. each salt and pepper. Cook and rotate until all sides are browned, about 5 minutes. Place in a crock pot.
  • Add all remaining ingredients except cornstarch to the crock pot, including the remaining 3/4 tsp. each salt and black pepper. Gently stir.
  • If you are adding any veggies or potatoes not listed in the ingredients this is when you add those too.
  • Cook on high for 3 – 4 hours or on low for 7 – 8 hours, until roast is cooked through.
  • Turn off crock pot. In a small bowl, dissolve cornstarch in 2 tbsp. cold water. Stir into the liquid in the crock pot. Let sit, uncovered, until slightly thickened, about 
5 minutes.
  • Remove and discard thyme sprigs. Slice meat and serve topped with veggies and sauce!

Notes

*The plate here just shows the Roast Beef. But feel free to add your potatoes and other veggies right in the pot to absorb the tasty juices!
*If the roast breaks into pieces when you trim away the fat, just cook each piece in the skillet until browned — the smaller pieces will take less time. Tongs are great for rotating the meat when browning.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Cup | Calories: 277kcal (14%) | Carbohydrates: 19g (6%) | Protein: 36g (72%) | Fat: 6g (9%) | Saturated Fat: 2g (10%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 64mg (21%) | Sodium: 261mg (11%) | Potassium: 0mg | Fiber: 3g (12%) | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  2. blankFeefee says

    How is this only 5 points per seving? I put all the ingredients in my weight watchers app and it came out to be 11 points per serving.

    Reply

  3. blankTeresa says

    Pot roast in the crockpot has always been a favorite meal of mine! Your recipe sounds perfect; low calories, low points and delicious! Thank you for linking up with the #BloggingGrandmothersLinkParty. Pinned!

    Reply

    • blankMarilyn says

      I am glad you agree. A good nutritious dump and go recipe is my favorite. Set the table and eat! Do something special for yourself today and enjoy your week!

      Reply

  4. blankCarol ("Mimi") says

    Delicious, easy, and healthy. That’s a win/win/win situation! Thank you for linking up at #BloggingGrandmothersLinkParty. I’m sharing your link on social media.
    Carol (“Mimi”) from Home with Mimi

    Reply

  11. blankKathryn Griffin says

    Popping back in to let you know that you are one of the fan favorites at The Sunday Showcase from the Make it Pretty Monday party at The Dedicated House. Here is the link to the Showcase. Hope to see you later on at Make it Pretty! Happy Independence Day to you! Toodles, Kathryn @TheDedicatedHouse

    Reply

  13. blankDonna says

    I am always looking for new slow cooker recipes, especially ones that are fast, hot, easy, inexpensive and healthy. I will definitely give this recipe a try soon. Thanks for sharing it at #BloggingGrandmothersLinkParty.

    Reply

  14. blankLeanna says

    As always crock pot meals are the best. This one looks easy and substantial. My youngest son will love this recipe. He uses his crock pot all the time as well. Thanks for sharing. Leanna

    Reply

  16. blankChristie Hawkes says

    Thanks for linking this recipe at #BloggingGrandmothersLinkParty. I’m always looking for healthy delicious recipes–and this looks heavenly! I am a lifetime Weight Watchers member, so having the Points Plus is a bonus.

    ~Christie

    Reply

    • blankMarilyn says

      You are welcome Christie! I am also a lifetime member of WW but never acheived the status of “lifetime”. But never say never! Have a lovely holiday.

      Reply

  17. blankMiz Helen says

    We just love a great Pot Roast, oh my your recipe looks delicious! Hope you have a great 4th of July weekend and thanks so much for sharing with us at Full Plate Thursday!
    Miz Helen

    Reply

  21. blankKathryn Griffin says

    Marilyn, this sounds so good! I used to hate pot roast when I was younger; not anymore! It’s high on my list as comfort foods. Thank you for sharing it at Make it Pretty Monday! Hope you’re having a lovely week. Toodles, Kathryn @TheDedicatedHouse

    Reply

    • blankMarilyn says

      Thanks Helen! I had to go back to my Hungry Girl Cookbook.
      Slow-Cooker Roast
      1/12th of recipe (about 2 1/2 ounces cooked meat with 2/3 cup broth and veggies):
      206 calories
      7g fat
      447mg sodium
      11g carbs
      2g fiber
      4.5g sugars
      25.5g protein
      PointsPlus® value 5*

      Turns out I already had it in my file and supposedly in my notes section. but here it is!! Thanbks for asking. I will edit to make this clearer! Have a great day.

      Reply

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